This chorizo filled potato skins recipe is going to be the star of all your next Sunday brunches dates! It is also great to prepare as a side or even as a gourmet entrée.

Ingredients:

• 4 large chorizos
• 4 large round potatoes
• 1 onion, small and chopped
• ½ cup of milk
• ½ cup of cream cheese
• 2 tbsp of butter
• Drizzle of olive oil
• Salt to taste
• Aluminum foil

Instructions:

1. Wash really well the potatoes because you will cook them with skin.
2. Boil the potatoes with a pinch of salt until tender.
3. When ready, let them cool down for a bit and cut each potato in half.
4. With a spoon, scoop all the interior of the potato, leave just a tin layer of it. Place the inside of the potato in a medium pot.
5. After repeating the same with all the potatoes, place the pot over medium heat and add the milk, cream cheese, butter, chopped onion and salt.
6. When the butter and cream cheese are melted, smash the mixture to create the perfect soft and creamy mashed potatoes. Set aside.
7. Preheat the oven to 350 degrees F.
8. In a tray, place your potato skins and drizzle them with olive oil. Sprinkle some salt on top, cover them with aluminum foil and bake for 15 minutes or until slightly golden.
9. While the potatoes skins are in the oven. Take a large skillet and over medium heat, cook the chorizos for both sides.
10. Cut the chorizos in small chunks and mix them with the creamy mashed potatoes.
11. Take the tray out from the oven and fill each skin with the mashed potato and chorizo mixture.
12. Bake for another 10 minutes without the aluminum foil or until golden and crispy.